Ahi Tuna and Pasta in Whiskey Cream Sauce

If you’re someone who likes to add tuna to Mac and cheese you will like this dish. It’s basically a grown up Mac and cheese that uses expensive fresh tuna (or salmon) and alcohol.


  • 1 recipe of Whiskey Cream Sauce
  • 1 lb. of pasta, any shape + 1 c. reserved pasta water
  • 1 10 to 12 oz. Ahi tuna steak or salmon fillet
  • salt and pepper
  • olive oil
  • freshly grated parmesan cheese


  1. Cook sauce according to directions.
  2. While sauce is reducing cook noodles according to directions on the package. (Make sure to add a lot of salt to the water when cooking the noodles.) When the noodles are done, drain and set aside reserving pasta water.
  3. In a medium-sized frying pan cook the tuna or salmon fillet in a little bit of olive oil for two to three minutes on each side. Season with salt and pepper.
  4. Toss the pasta in the sauce.
  5. Remove the skin from the salmon (if using); shred the fish meat into the dish. Let the sauce soak into the noodles — about five minutes; add reserved pasta water a bit at a time to adjust the consistency of the dish. I did not use the whole cup of water.
  6. Adjust seasoning by adding more salt or pepper, if necessary.
  7. Garnish with fresh grated parmesan cheese. Enjoy!

I liked this dish because it was relatively simple. I like making any sauce that’s cream or that you have to reduce. And I could eat salmon every day of the week and not get sick of it.

Recipe rating: 


  1. This sounds Great! I had a similar dish yesterday cooked by friends from Italy. They simmered the salmon in white wine, added splash of whiskey and tsp of cream cheese, used some cream in a red box, and lots of pepper. It was amazing. Can’t wait to try your method.


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